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Recipe

Mexican Corn Cakes with Shredded Chicken and Salsa

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A celebration of bold flavours and bright textures.

Crisp on the outside and tender within, the corn cakes provide the perfect base for savoury sous-vide chicken and a fresh tomato salsa bursting with lime and herbs.

Finished with a creamy dollop of guacamole, this recipe strikes the perfect balance between comfort and zing—ideal for entertaining or adding a little excitement to your everyday. Effortlessly prepared using Miele’s precision steam and induction appliances.

INGREDIENTS:

Sous-vide Chicken Breast:

2 skinless chicken breasts (approx. 200g each)
½ long red chilli, deseeded and finely chopped
1 tbsp finely chopped coriander stems and roots
Salt flakes and pepper, to taste

Corn Cakes:

3 corn cobs, husks and silks removed
2 spring onions, thinly sliced
1 jalapeño chilli, finely chopped, or to taste
⅓ cup (75 g) self-raising flour
½ tsp bi-carb soda
2 eggs, lightly beaten
Salt flakes and pepper, to taste
Neutral oil, for frying

Fresh Tomato Salsa:

½ small red onion, finely chopped
2 tomatoes, finely chopped
½ long red chilli, deseeded and finely chopped
½ cup coriander, leaves and stalks finely chopped
2 tbsp finely chopped oregano leaves
2 tbsp lime juice
2 tbsp olive oil
Salt flakes and pepper, to taste

Guacamole:

1 ripe avocado
1 tbsp lime juice
Salt flakes and pepper, to taste


PREPARATION:

Sous-Vide Chicken Breast:

  1. Place all ingredients into a vacuum sealing bag. Place into the vacuum sealing drawer and Vacuum on level 3 and Seal on level 3. Place the sealed bag onto a rack in the steam oven and Sous-vide at 161°F (72°C) for 1 hour.
  2. Remove the chicken from the bag, discard the excess liquid and flavourings. Shred the chicken with a fork.

Corn Cakes:

  1. Place the corn onto a perforated steam tray. Place into the steam oven and Steam at 212°F (100°C) for 6 minutes. Cool slightly before cutting the kernels off the cob. Combine the kernels, spring onions, chilli, flour and bi-carb soda in a bowl, stir in eggs and season to taste.
  2. Preheat a Miele Gourmet Teppanyaki Plate or large frying pan for 5 minutes on medium heat, induction setting 6. Add some oil and cook tablespoons of the mixture for 5 minutes, or until golden on each side. Repeat with remaining mixture. Use a 5 cm / 2 inch round cutter to get a circle shape, if desired.

Fresh Tomato Salsa:

  1. Combine all ingredients and season to taste

Guacamole:

  1. Mash the avocado with the lime juice and season to taste.

To Serve:

  1. Place a small dollop of guacamole on the base of the corn cake, top with shredded chicken and salsa.

 

TIPS:

  • The corn cake size can be varied and served as a canapé or a more substantial portion.
  • Leftover corn and chicken can be used to make this dish.
  • If corn isn’t in season, you can use most other vegetables, such as zucchini, peas or cooked sweet potato










Image & Recipe Credit: Miele Australia

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